Bring a pot of water to a boil and salt the water generously.
Chop garlic into thin slices.
Add olive oil to a cold pan on low heat and slowly toast the garlic for about 8 minutes while the pasta cooks. You should be using the smallest burner possible on your stove.
Add UmamiPapi Chilli Oil to the pan and mix.
Add 1-2 ladles of pasta water and mix. The starch from the pasta water will help emulsify the sauce.
Add the spaghetti when almost al dente and add shaved Parmigiano reggianno to help thicken.
Garnish with parsley and serve.